Clinton Kellys Fried Fish Tacos Recipes

CRISPY FRIED FISH TACOS

Steps:

• In a small bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.
• Combine flour, garlic salt, onion powder, salt, and pepper in a large zip-lock bag. Seal the bag closed and shake the mixture. Then add the fish in and continue shaking, making sure the fish is nicely coated in the mixture.
• Place lightly beaten eggs in one large shallow bowl and place panko in a second. Dip the breaded fish in the eggs first followed by the breadcrumbs and place on a plate.
• In a large skillet, heat vegetable oil to 350 degrees. Once heated, begin adding the fish and cook for about 3 minutes (1.5 minutes each side). Place fried fish on a paper towel-lined plate.
• Add lettuce, scallions, and cilantro to corn tortillas. Top with fried fish and drizzle mayo/hoisin sauce over the top. Squeeze more lemon on top, if desired.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!